|
19
|
1.50
|
Proper hot holding temperatures |
Yes |
No
|
No |
3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed meatballs in the hot hodling unit with a temperature of 112F. CDI- PIC reheated meatballs to 165F. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
Yes
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of pastrami in the prep top unit with a temperature above 41F. PIC stated that item had just been cut and been placed in the prep top unit. CDI- PIC moved pastrami to the reach in freezer for more rapid cooling. REPEAT VIOLATION |
|
39
|
0
|
Wiping cloths: properly used and stored |
No |
No
|
No |
3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping clothes on prep surfaces. |